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This upside down, puff pastry dish is delightful - especially topped with vegan whipped cream.

To make the tart you'll need:

500g vegan pastry (jus roll is perfect for this)
100g granulated sugar
4 bananas
75g vegan margarine

And for the toffee sauce:
100g soft brown sugar
50g vegan margarine
175ml oat cream
80g creamed coconut block.

Method for the tart:

Preheat your oven to 180c. Line a metal handled frying pan with baking parchment. Brush the parchment with a generous layer of margarine and cover with a sprinkle of sugar. Slice the banana and arrange the slices around the bottom of the pan covering the parchment. Roll the pastry out so that it’s an inch wider than the frying pan. Place the pastry gently on top of the bananas, tucking the edges in around the sides. Cook in the oven for 25 mins. Remove from the oven and leave to rest for a couple of minutes. Place a serving plate on top of the pastry and turn the tart out onto the plate.

Method for the toffee sauce:
This couldn’t be simpler � melt the margarine and brown sugar in a non stick pan, then add the cream and stir until smooth. Drizzle over the tart and get stuck in!